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Wednesday, February 1, 2017

Chinese Donuts and Pancakes for a New Year's Brunch

From the kitchen of One Perfect Bite...The Silver Fox and I are having guests for brunch on Saturday. In keeping with my plan to serve Chinese food for the duration of the Spring Festival, I've put together a menu that I think our guests will enjoy. I'll be serving congee, noodles, shrimp omelets, dumplings, and creamed bok choy as well as Chinese donuts and pancakes. The recipes for these dishes have been featured on One Perfect Bite in the past, but I came across new recipes for the donuts and pancakes that I wanted to try and share with you. They are easy to make and I think your family and friends will enjoy them. Here is how they both are made.

Directions:
1) Place all ingredients in a stand mixer then knead with dough hook on low speed for 7-9 minutes, or until the dough is quite elastic.
2) Shape into a ball and then cover with plastic wrapper and refrigerate overnight.
3) Next morning, remove dough from refrigerator and let sit at room temperature for about 2 hours, or until the dough is at room temperature.
4) Heat oil for frying to 400 degree F.
5) Turn dough onto a floured board and then shape it into a long log. Then pat or roll log into a rectangular shape. Cut into strips about 1-inch in width. Cover each strip with another, then press a mark lengthwise through the center. Then hold the two ends and slightly stretch the strips to around 6-inches. Press the two ends so they can stick together. Place it to the wok and fry until slightly golden brown.

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